I Don'T Bake Bread Bread
A hearty, heart-healthy whole wheat bread that combines the natural sweetness of honey and yogurt, perfect for breakfast or snacking, suitable for health-conscious eaters.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch loaf pan.
- In a large bowl, combine whole wheat flour, sugar, baking soda, and baking powder. Mix well.
- Add low-fat plain yogurt and honey to the dry ingredients and mix until well combined.
- Push globs of dough into the prepared pan.
- Level out the dough to form a nice shape.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the whole wheat flour before mixing. You can substitute the low-fat yogurt with Greek yogurt for added creaminess or even applesauce for a lower calorie option. If you prefer a sweeter bread, increase the honey to 1/3 cup. Adding nuts or dried fruits can enhance the flavor and texture of your bread, making it even more delightful.
Serving Suggestions
This bread is perfect for breakfast or as an afternoon snack. Serve it warm with a spread of butter or your favorite jam. It pairs beautifully with a side of Homemade Pancakes(Hot Cakes) or a refreshing Easter Salad(3 Layer Gelatin Salad) for a light meal. Enjoy it toasted with a drizzle of honey for a delightful treat.
Storage & Reheating
Once cooled, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice and warm in a toaster or oven at 350°F (175°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of I Don'T Bake Bread Bread contains roughly 196 calories, with 5g protein, 43g carbohydrates, and 1g fat. It is a good source of iron (13% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and flavor will differ. Whole wheat flour provides more fiber and a nuttier taste. If using all-purpose, you may want to add a bit more liquid to maintain moisture.
Is it necessary to grease and flour the pan?
Yes, greasing and flouring the pan helps to prevent the bread from sticking, ensuring a smooth release once baked. You can also use parchment paper for easier removal. Just make sure the paper hangs over the sides for easy lifting.
How do I know when the bread is fully baked?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the top; it should be golden brown. If the top browns too quickly, you can cover it loosely with foil during the last part of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).